Flavor compounds, free amino acids, and proteins in 
            <i>Agaricus bisporus</i> mushroom powder

Davila, Mindy; Routray, Jyotishree; Beatty, J. Thomas; Du, Xiaofen

doi:10.31665/jfb.2022.18325

Cited by 3 publications

(2 citation statements)

References 39 publications

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“…Additionally, when tomatoes ripen, their glutamic acid content kee ps increasing. Mushrooms, particularly dried ones, are a tremendous plant-based supply of glutam ic acid (Davila et al, 2022). Additionally, they are simple to incorporate into your diet, making th em a simple approach to improving the overall umami flavor of your dishes.…”

Section: Umami Attributes In Different Foodsmentioning

confidence: 99%

Umami Characteristics and Taste Improvement Mechanism of Meat

Hossain,

Alam,

Lee

et al. 2024

Food Sci Anim Resour

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Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.

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Section: Umami Attributes In Different Foodsmentioning

confidence: 99%

Umami Characteristics and Taste Improvement Mechanism of Meat

Hossain,

Alam,

Lee

et al. 2024

Food Sci Anim Resour

View full text Add to dashboard Cite

show abstract

“…Of the research papers published in this special issue, five cent-er on flavor and the remaining three feature biotransformation or chemical reactions. Davila et al present their research quantifying taste compounds in Agaricus bisporus mushroom powder with a view to its use as a starting material to develop protein concentrates and isolates (Davila et al, 2022). The powders contained all essential and sweet and bitter related amino acids, along with around 20 % protein, with the sugars being dominated by mannitol, followed by glucose and sucrose, oxalic, acetic and malic acid as the main acids, and five nucleotides and free amino acids associated with umami taste.…”

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confidence: 99%

From aroma chemistry via bioactives to toxicology—remembering the broad expertise of Michael Granvogl in food science

Beauchamp¹,

Wang²,

Zhai³

2023

Journal of Food Bioactives

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On March 23, 2022, the field of food science lost a pioneering and impassioned scientist through the tragic and untimely passing of Prof. Michael Granvogl. Born on December 21, 1974 in Munich, Germany Michael’s inquisitive nature led him to study food chemistry at the Technical University of Munich (TUM). After graduating in 1998, he remained at TUM to pursue a doctoral degree (conferred in 2007), then habilitation (2016), qualifying him as Associate Professor in Food Chemistry. In 2019, Michael Granvogl was appointed Full Professor at the Institute of Food Chemistry, University of Hohenheim, Germany where he managed a young and dynamic team of enthusiastic scientists in their pursuits to push the boundaries of food chemistry research in their specialized disciplines. Indeed, Michael was a renowned international subject-matter expert on multiple facets of food chemistry, foremost on aroma-active compounds and food-borne toxicants, with a deep knowledge of their formation and degradation mechanisms, and with skilled application of effective extraction procedures and comprehensive analytical techniques to explore and elucidate their nature. Beyond his teaching and research, Michael was a staunch and dedicated member of the Division of Agricultural and Food Chemistry (AGFD) of the American Chemical Society (ACS), taking active and prominent roles on the executive committee to promote the field and support the next generation of scientists. As a native of the city of Munich, it might be noted that his passion for science, evidenced in lecture theaters and laboratories, was mirrored in his private life through his enthused and loyal support of his native soccer team, FC Bayern Munich. That team must now move forward with the loss of one dedicated fan, but the field of food chemistry – in particular the sub-discipline food bioactives – must overcome the void previously filled with Michael Granvogl’s stalwart presence and must cope with the absence of discoveries that will no longer materialize. There are many researchers in the field who lost a dedicated mentor, an esteemed colleague and a dear friend on that fateful day in spring 2022.

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Fruit and vegetable waste biorefinery

Dahunsi

2025

Biorefinery

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Flavor compounds, free amino acids, and proteins in Agaricus bisporus mushroom powder

Cited by 3 publications

References 39 publications

Umami Characteristics and Taste Improvement Mechanism of Meat

Umami Characteristics and Taste Improvement Mechanism of Meat

From aroma chemistry via bioactives to toxicology—remembering the broad expertise of Michael Granvogl in food science

Fruit and vegetable waste biorefinery

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